The week leading up to Mother’s Day I was done. Done cooking. Done grocery shopping. Done meal planning. Just done! But, the family had to eat, restaurants were closed for dine-in and I’m too thrifty for take out every night. So this was my ‘no-cook’ meal plan and it worked out well. To be fair, I did have to do some chopping, but I’ll take that over full out cooking any week. Try these when you just don’t have anything left to give!
(Meatless) Monday – DIY veggie pizzas, with cooked pizza crusts
Tuesday (Cinco de Mayo) – DIY soft tacos. I put boneless chicken breasts in the crock pot with lime juice, taco seasoning and salsa for the filling. Topped with shredded cheese, guacamole, onion, pico de gallo. It was a hit and we had plenty of leftovers for lunch the next day.
Wednesday – Blackened Salmon – Ok for this one I did cook. But I was so inspired by this yummy recipe I made an exception. We were licking our fingers when we were done!
Thursday – Marinated steaks on the grill (grilled by hubby), baked potatoes and a salad. This is my go-to marinade. We prefer ribeyes.
Friday – Order in!
Saturday – Frozen Pizza and fruit
I love to eat. Fortunately, I also love to cook. But, it can be a challenge to get dinner on the table every night, so I’m always looking for new ideas. Here is what I cooked for dinner last week, Week 7 of the COVID-19 Quarantine. We eat out/order in on Fridays and have leftovers on Saturdays – send me what you made!
Sunday: Sweet and sour chicken
This one should have been a hit but I was disappointed in the sauce which used pineapple juice for the sour and dried apricots for the sweet. I will try it again with another recipe.
Meatless Monday
My son hates Meatless Monday, so I try really hard each week. This week, we had Thai Kale Salad, Spicy Thai Rice, Frozen Vegetable Spring Rolls
Verdict: Thumbs up on the salad and rice from everyone except Robby. I need a recommendation on good frozen veggie spring rolls or a recipe to make my own!
Keep in Simple Tuesday
Spaghetti and meatballs, salad, garlic bread.
Tip: I always make a big pot of spaghetti sauce at once and usually freeze enough sauce for at least two additional meals. I like this recipe from Taste of Home of you don’t have your own go-to sauce.
Wednesday: Orange Turmeric Salmon
We eat fish 1-2 times a week. My family loves salmon. So any sauce with the salmon is a winner. This week, I went healthy with an orange-turmeric sauce, seasoned with salt, pepper and dill. I paired it with zucchini and tomatoes which the kids ate but hated.
Thursday: Creamy Lemon Parmesan Chicken
We eat a lot of one pot dishes with pasta as a base, a sauce and chicken or fish. This week, the protein was chicken, sauce a yummy combination of lemon juice, cream and parmesan cheese. I usually swap out the cream for evaporated milk to make it a bit lighter. These dishes are quick and always a winner!
(Star) Transition 